Sugar Free & Keto Lemon Curd

SUGAR FREE & KETO LEMON CURD

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Sugar Free & Keto Lemon Curd. 1g carb per 100g.

With a whole egg, rather than just egg yolks, this curd is deliciously light, super-smooth, with a wonderful zingy flavour.

Lots of beautiful recipes call for lemon curd. You can use it as cake filling, for meringue-based desserts, as a topping, or combined with whipped cream for a heavenly mousse. You might wish to try my Lemon Curd Sandwich Biscuits.



There is absolutely no reason to buy ready-made lemon curd. It will always taste inferior and most likely contain additives that you can easily do without.

How to Make Sugar & Keto Free Lemon Curd

With my quick-method lemon curd you can have a 190g jar of this yumminess in minutes.

You’ll need an egg, two small lemons, a keto-friendly sweetener, unsalted butter, and gelatine.

Sugar Free & Keto Lemon Curd

You’ll note that I use allulose for this recipe. It’s perfect because it doesn’t crystallise and doesn’t have the cooling effect of erythritol. You can use a different sweetener, but you won’t create the same luscious curd. In the UK you can purchase allulose from iHerb, where you’ll find several options (you need the powder for this recipe, not the liquid type).

Gelatine isn’t entirely necessary, but it helps make the curd a little bit thicker. If you prefer a more fluid curd, simply leave it out. I only ever use powdered gelatine, as it’s easier to manage than sheets. You’d probably only need 1/3 or 1/4 sheet, although the gelling strength varies from brand to brand (just like with the powder), so it will be a case of trial and error.

 

Set up your double boiler and the rest is a cinch. You don’t even need special equipment. Just a manual wire whisk and almost constant attention for 8-10 minutes.

Enjoy!

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Sugar Free & Keto Lemon Curd

Sugar Free & Keto Lemon Curd

Light, velvety smooth, full of citrus zing and super-quick.
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Course: Desserts, Make your Own, Sweet Bites
Diet: Gluten Free, Grain Free, Keto, Low Carb, Nut Free, Sugar Free
Keywords: allulose, butter, citrus, egg, gelatine, lemon
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 160 g

Ingredients

Instructions

  • fill 3/4 of a tall saucepan with water and place a Pyrex mixing bowl over it; check that the bottom of the bowl sits 2-3cm above water level.
  • remove the bowl and bring the water to a gentle simmer while you grate the zest of 1 lemon and extract 60g juice.
  • crack the whole egg into the bowl and beat it with a manual wire whisk; add sweeteners, lemon juice, zest and gelatine, whisking again to combine.
  • place the egg mixture bowl on top of the saucepan and carry on whisking almost constantly for about 10 minutes until the mixture is creamy and thick. 
  • remove from heat and incorporate butter.
  • set aside to cool completely before storing in a sealed jar.

Notes

Nutrition is for 100g but serving size depends on use. Calculate accordingly.
Keep refrigerated and consume within 10 days. If using sterilised jars, the curd will keep for several weeks. Alternatively, fill ice cube trays and freeze for up to 2 months.
 
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).

Nutrition

Serving: 100g | Calories: 189kcal | Carbohydrates: 1g | Protein: 4g | Fat: 19g
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3 Comments

  1. sorry just read your comments for my questions

  2. How long will it keep in the fridge please
    I assume it cannot be frozen!

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